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Author Topic: Country Style Ribs  (Read 1679 times)

Metal Mike

  • WKC Ranger
  • Posts: 625
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Country Style Ribs
« on: June 03, 2014, 07:15:24 AM »
2 dz obligatory ABT seasoned the grates before, ensuring ample snacking


Apple wood snake & Brick in basement held 275 w/ steamer can

Pre-basted image of my 3-1

FIESTA rub 3 hr flipped for Pre-basted image with 1 more to go

Dark Glaze (ate too quickly, not pictured...)
1/4 Brn Sgr, 1/4 Ketchup, 1/4 Maple Syrp
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...BOBBING FOR COALS IN MY KETTLE

1buckie

  • WKC Ambassador
  • Posts: 9048
Re: Country Style Ribs
« Reply #1 on: June 03, 2014, 07:54:05 AM »


 Nice lookin' cookup, but..............................do you BBQ your Pabst?
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    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
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Metal Mike

  • WKC Ranger
  • Posts: 625
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Re: Country Style Ribs
« Reply #2 on: June 03, 2014, 08:24:03 AM »
Yum (smoked beer)
Just water this time, 1/2 full steamer can, right above the head of the snake
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argentflame

  • WKC Ranger
  • Posts: 1313
Re: Country Style Ribs
« Reply #3 on: June 03, 2014, 10:44:30 AM »
Nice cookup. Had a nice sear on them.
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Duke

  • The Duke
  • Posts: 7968
Re: Country Style Ribs
« Reply #4 on: June 03, 2014, 02:11:06 PM »
Nice work Mike!
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Metal Mike

  • WKC Ranger
  • Posts: 625
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Re: Country Style Ribs
« Reply #5 on: June 04, 2014, 06:53:36 AM »
Thanks, the sear was a nice bonus from smoking the 2 dzn turds just before
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~Mark~

  • Smokey Joe
  • Posts: 18
Re: Country Style Ribs
« Reply #6 on: June 06, 2014, 08:58:07 AM »
Mike
This looks outstanding. 
My favorite cook is Country Style Ribs.
What temperature do you cook them? 
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Metal Mike

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Re: Country Style Ribs
« Reply #7 on: June 06, 2014, 11:06:22 AM »
Ditto...
After the turds came off I dropped it to 250~275 for a 3-1
Then the final (sweet) basting shut the intake off until serving, sides to prep
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